Tuna poke is a true classic and quick to assemble. Soy, onions, and macadamia nuts combine to create a delicious and fresh bite.
Spicy mayo crab rounds everything out and elevates the dish to a new level.
Ingredients
SERVINGS: 6 Serving(s)
Tuna poke
- 10–12 ounces raw sashimi-grade tuna, cut into ½ -inch bites
- ½ cup finely chopped sweet onions
- 1 scallion, thinly sliced
- 4 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon honey
- 1 teaspoon sesame seeds
Spicy mayo crab
- 8 ounces lump crab
- ¼ cup kewpie mayonnaise*
- 2 tablespoons sriracha
- 1 teaspoon lime juice
- 1 splash sesame oil
ADDITIONAL INGREDIENTS
- 3 cups steamed rice
- 2 sliced avocado
- 1 container of masago roe* (optional)
Preparation
Combine tuna with onions, scallion, soy, sesame oil, honey, and sesame seeds. Toss to combine and let sit for 5 minutes to marry flavors.
Combine mayonnaise, sriracha, lime juice, and sesame oil in a bowl. Add half of mixture to lump crab and stir to coat. Reserve the remainder for topping the poke bowl
To assemble, arrange a bed of rice. Top with tuna, crab, avocado, and masago. Add additional spicy mayonnaise if desired.
About this recipe
*Note: Ingredients marked with asterisks can be found at your local Asian market.
